Orange Almond Ricotta Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.2
- Total Fat: 10.7 g
- Cholesterol: 129.7 mg
- Sodium: 140.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.5 g
- Protein: 12.8 g
View full nutritional breakdown of Orange Almond Ricotta Cheesecake calories by ingredient
Introduction
From the South Beach Diet, this yummy cheesecake is made with ricotta as opposed to the typical cream cheese. The result is a lighter, more delicate taste and much less calories! From the South Beach Diet, this yummy cheesecake is made with ricotta as opposed to the typical cream cheese. The result is a lighter, more delicate taste and much less calories!Number of Servings: 12
Ingredients
-
1/2 cup almonds, ground
1/3 cup graham crackers, crushed
6 eggs, separated
3/4 tsp cream of tartar
1/3 cup splenda (or truvia, or whichever no-calorie sweetener you use)
1 tbsp vanilla extract
1 tsp almond extract
32 oz part-skim ricotta cheese
2 tsp orange zest
1/4 cup orange juice, fresh
Directions
Preheat oven to 325 F.
Combine the ground almonds and graham crackers. Spray 9-inch springform pan with cooking spray, and distribute crumbs evenly. Set aside.
Whip the egg whites (this works better when they're at room temperature) until frothy, and then add the cream of tartar and beat until stiff, glossy peaks form.
In a separate bowl, beat together the egg yolks, splenda, vanilla extract and almond extract. Add in the ricotta, orange zest, and orange juice. Stir to combine.
Gently fold the egg whites into the mix. Pour into crust, and bake approximately 1 hour.
Depending on your oven, it could take between 45-70 minutes to bake. Try not to open the oven until the cheesecake has been in there for at least a half hour. To see if it's done, jiggle the pan a little bit. The center should be a little bit wobbly.
Cheesecake tip: Opening the oven door too frequently and/or baking for too long or at too high of a temperature will result in cracks. If you get cracks anyways, just cover them with cool whip!
Once the cheesecake is done, take out of oven and set on cooling rack. Cool completely.
Run a knife around the edge of the pan, and release. Cover with plastic wrap and chill for at least 4 hours. Consume!
(I find it best to prepare a cheesecake the night before I plan on serving it.)
Number of Servings: 12
Recipe submitted by SparkPeople user LITTLEMISS995.
Combine the ground almonds and graham crackers. Spray 9-inch springform pan with cooking spray, and distribute crumbs evenly. Set aside.
Whip the egg whites (this works better when they're at room temperature) until frothy, and then add the cream of tartar and beat until stiff, glossy peaks form.
In a separate bowl, beat together the egg yolks, splenda, vanilla extract and almond extract. Add in the ricotta, orange zest, and orange juice. Stir to combine.
Gently fold the egg whites into the mix. Pour into crust, and bake approximately 1 hour.
Depending on your oven, it could take between 45-70 minutes to bake. Try not to open the oven until the cheesecake has been in there for at least a half hour. To see if it's done, jiggle the pan a little bit. The center should be a little bit wobbly.
Cheesecake tip: Opening the oven door too frequently and/or baking for too long or at too high of a temperature will result in cracks. If you get cracks anyways, just cover them with cool whip!
Once the cheesecake is done, take out of oven and set on cooling rack. Cool completely.
Run a knife around the edge of the pan, and release. Cover with plastic wrap and chill for at least 4 hours. Consume!
(I find it best to prepare a cheesecake the night before I plan on serving it.)
Number of Servings: 12
Recipe submitted by SparkPeople user LITTLEMISS995.